Though restaurant managers are responsible for properly training their employees on safe operating procedures, it is up to the employee to be mindful of their actions to minimize there risks. Here are some tips that all restaurant employees should keep in mind to protect themselves from harm.

Wet and slippery floors are common in a commercial kitchen. There are several things employees can do to protect themselves, and OSHA has standards that require certain behavior from managers to protect employees and customers.

Cooks, servers and dishwashers are all subject to potential burns in the commercial kitchen. This article outlines some of the common areas where employees suffer burns and what managers and workers can do to minimize the risk.

The very chemicals used to protect customers from foodborne illnesses can, unfortunately, harm employees. There are several things restaurant managers and employees can do to protect themselves from hazardous chemicals.

Employees that help unload delivery trucks and take inventory in the walk-in cooler are most at risk for hypothermia and other cold-related illnesses. Learn what employees and managers can do to protect themselves when working with excessive cold.

A single spark is all it takes to turn a profitable restaurant into a smoldering pile of ashes. Learn some of the common causes of restaurant fires and what employees and employers can do to minimize the threat.

Individuals that primarily perform food preparation tasks can suffer cuts, amputation or strangulation if they are not careful. Read on to learn what employees and mangers can do to minimize these risks in the commercial kitchen environment.

Commercial kitchen employees are at risk of strain and sprain injuries because they often perform the same tasks every day. Learn what employees and managers can do to help reduce the incidents of lost work due to pulled muscles or strained tendons.

OSHA requires any restaurant using hazardous chemicals must have a written hazard communication program available to all employees. This ensures that all hazards are clearly and effectively transmitted in order to provide protection to those working with hazardous chemicals.